In the bowl of your stand mixer fitted with the paddle
attachment, combine the cake mix, cocoa, cinnamon and cayenne pepper.Add the eggs, milk, sour cream, oil and
vanilla.Mix on low speed to combine
then on medium for 2-3 minutes, scraping the bowl down a few times, until well
blended.Divide batter between the paper
liners.

Bake for 15-17 minutes, until a toothpick comes out
clean.Cool in the pans for 5 minutes,
then transfer to a wire rack and cool completely.Use a cupcake corer to remove a little bit of
cake out of the center of each.

Pour the whipping cream into the bowl of your stand mixer
fitted with the whisk attachment.Whip
for 3 minutes, then sprinkle in the ¼ cup powdered sugar.Continue whipping until medium/firm peaks
form that can hold their shape.Cover
and refrigerate until ready to use.

To make the buttercream, place the butter in the bowl of
your stand mixer fitted with the whisk attachment.In a separate bowl, combine the cocoa powder,
1 ½ cups powdered sugar, meringue powder and cinnamon.With the mixer on low, add the dry
ingredients and mix to combine.Add the
vanilla and milk, then increase speed to medium/high and whip for 4-5 minutes,
scraping the bowl occasionally, until the buttercream is very light and fluffy.

Scoop about a cup of the whipped cream into a piping bag
fitted with a round tip.Pipe the cream
into the center of each cupcake, filling the hole just to the top.Squeeze any whipped cream left in the piping
bag back into the bowl.

Fold the remaining whipped cream into the chocolate
buttercream in three additions, folding gently just until combined.Fit a piping bag with the Wilton #2D tip and
fill with the whipped cream chocolate buttercream.Pipe onto the cupcakes.Garnish the frosted cupcakes with the candy
canes and marshmallows.

Because the frosting contains whipped cream, cover the
cupcakes and refrigerate if not eating right away.Take out of the fridge about an hour before
serving.